Saturday, September 6, 2008

This beer batter video is from the author of The River Cottage Cookbook, which my cousin Tony is currently reading, and enjoying very much. He has recently moved back to San Francisco to continue his culinary career, and like most young cooks, his appetite for knowledge, both literary and otherwise, is voracious.

Besides a plug for the book, I've posted this because every cook needs to know a simple, easy to remember beer batter – and this is about as simple as it gets. By the way, when he says to fry at 175 degrees Celsius, what he really means is 350 degrees F. Enjoy!

Chef John! I emailed you once about making fish an chips at home and you said it would be better if I go out for fish and chips. I tried it anyway, and they were the best fish and chips I've ever had. Silly!

I enjoy Fosters in my beer batter. It doesn't have alot of flavor, but it does add a little something to the flavor. Plus, one big can is just enough for 2 cups of flour. That makes alot of batter, but I usually cook for fish fries, so I'm feeding 10-15 people.

Another great addition to the batter is cayenne, and Old Bay. Finishing with panko will put you over the top.

Look up "Good Eats Fry Hard" on Youtube for tips on frying. There's lots to know to not screw it up, and AB is a good source.

Chef John is correct (as usual) when he says most people screw up the frying part.

Man...looks delicious but I avoid fried food like the plague these days.

I'll tell you what though...I've mastered the NO KNEAD DOUGH BREAD system and have made so many variations it's insane...one of which uses beer as the wet ingredient....try it with a Hefeweizen...delicious.